Ingredients
4 sweet persimmons, peeled, diced in 2cm cubes OR scooped flesh of
4 original persimmons
50g butter, cut into 4 equal portions
1/4 cup slivered almonds
100g amaretti biscuits, roughly crushed by hand
125g mascarpone OR double cream
1 tsp full icing sugar
1/2 tsp vanilla bean paste
Method
Preheat oven to 180oC.
Divide the persimmons into 4 x 12cm buttered ramekins. Place equal portions of the butter over the persimmons and cover with the slivered almonds and crushed amaretti. Bake for about 15 minutes or until bubbling. Remove from the oven and cool a little.
Meanwhile mix the mascarpone with the icing sugar and vanilla until combined. Place a dollop over each ramekin, then a zig zag drizzle of the balsamic over the top. Serve immediately.
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